The Spicy Olive’s Chicken and Mushroom Skillet
This recipe was prepared on The Fox 19 Morning Show and Living Dayton show in October and everyone loved it so I decided to add to the website! This is a remake of a recipe I used to make with cream of mushroom soup. This new version is healthier, more flavorful and easier to digest if you are sensitive to cream or dairy. Serve this with a brown and wild rice mix and add a Tablespoon of The Spicy Olive’s Wild Mushroom and Sage olive oil to add flavor to the rice mix.
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| Prep Time | 5 minutes |
| Cook Time | 30 minutes |
| Servings |
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Ingredients
- 4 skinless and boneless chicken breast
- 1/2 tsp black pepper
- 1 tsp Salt
- 3 Tbsp The Spicy Olive's Wild Mushroom and Sage Olive Oil
- 12 oz. assorted wild mushrooms
- 1 clove Garlic crushed
- 1/2 cup Dry White Wine
- 1/4 cup Chicken Broth low sodium
- 1 Tbsp fresh thyme
- 1 Tbsp fresh flat leaf parsley
Ingredients
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Instructions
- Pound chicken breasts until breasts are of equal thickness to ensure even cooking time. Sprinkle chicken breasts with salt and pepper.
- Heat 2 Tablespoons of The Spicy Olive's Wild Mushroom and Sage olive oil in a skillet over medium high heat. Add chicken and cook until evenly browned, about 6 minutes per side. Transfer to a plate and set aside .
- Add additional tablespoon of Wild Mushroom and Sage olive oil to skillet. Add mushrooms and cook for 3 minutes. Add garlic and stir into mushrooms. Sprinkle with salt and add wine and chicken broth.
- Return chicken to skillet and sprinkle with fresh thyme. Cook until liquid reduced and chicken reaches an internal temperature of 165 degrees. Sprinkle with fresh parsley and serve with rice and wild rice mix cooked with 1 tablespoon of Wild Mushroom and Sage olive oil. Enjoy!
